Italian Brodo

A light, clear broth made from chicken, beef, or a combination, simmered gently with minimal vegetables (carrot, celery, onion) — the Italian foundational stock, kept notably simpler than French fond.

Flavor Profile

Clean and mild, deliberately restrained to let the primary protein's flavor lead.

Culinary Uses

Base for risotto, tortellini in brodo, and countless Italian soups; a foundational everyday kitchen staple.

Regional Variations

Regional variation is relatively modest given brodo's deliberately simple structure; some households add a whole tomato or bay leaf, but elaborate spicing is generally avoided.

Storage

Refrigerate 4–5 days; freezes well.